39 thoughts on “Low Carb CHICKEN NOODLE SOUP – Easy Keto Chicken Noodle Soup – Best Lowcarb Noodles

    marye audet

    (August 2, 2019 - 8:51 am)

    Hey! This is Marye from Lowcarb-ology. SO I have to admit when a friend told me you did this I was biting my nails because some people have really had difficulty… saying that, I am so glad that you liked them. P.S. I've been working on dumplings as well… Sorry you've been sick and hope you feel better soon.

    Scott Somerfield

    (August 2, 2019 - 8:51 am)

    Hi Scott. You need to use both Vital Wheat Glutin and Xanthan gum. Also, try throwing some oat fiber in as well. This will give it more of a pasta taste.

    Robyn Deshotel

    (August 2, 2019 - 8:51 am)

    My 8 year old immediately gave him a thumbs up because she knew he would be funny like on his other videos. He didn't let her down.

    manwithgills

    (August 2, 2019 - 8:51 am)

    This soup is hot as Hades. Lets eat it!

    Christine Kaye

    (August 2, 2019 - 8:51 am)

    If you have leftover soup, do the noodles stl hold up after a day in the fridge?

    Debbie Dalick

    (August 2, 2019 - 8:51 am)

    I don't know but hope you feel better WES

    Robert Angel

    (August 2, 2019 - 8:51 am)

    Looks very good. Now thinking: mix guar gum, vital wheat gluten and a pinch of coconut flour and a dash to psyllium husk.

    Siouxanne Buehrer

    (August 2, 2019 - 8:51 am)

    Please check out KETO KINGS 2 Carb per slice KETO YEAST BREAD (without bread machine recipe) but substitute Psyllium husks (not powdered) for the flax seed meal. It is INSANELY DELICIOUS and your viewers with be hooked! The recipe makes rolls, pizza dough, buns and cinnamon rolls. I also rolled it out thin and pan fried pita bread, it puffed up so tender. Thanks for your soup video.

    Steve Burch

    (August 2, 2019 - 8:51 am)

    Where's the test using 1/8th whey and 1/8th gum???

    Jus- Sayin

    (August 2, 2019 - 8:51 am)

    I made these noodles using zan. Gum then let it cool . Then chopped it up like rice. Put it in my boiling broth. Had chkn n rice soup.

    Jus- Sayin

    (August 2, 2019 - 8:51 am)

    I like chicken and rice soup. I used knojac rice. It's a great product.

    Valerie Truett

    (August 2, 2019 - 8:51 am)

    You poor thing. Cooking when its obvious that you don't feel well. What a trooper.

    K Flan

    (August 2, 2019 - 8:51 am)

    Travelling so I added to my 'Gotta Make' file.  I make a keto bread with vital wheat gluten.  I am pondering being a rebel and adding a whole teaspoon of vital wheat gluten.  Thanks much as I have mourned my chicken noodle soup.

    Steve R

    (August 2, 2019 - 8:51 am)

    I feel for you brother. I had the flu and it turned into pneumonia. Got so bad I passed out from it. Hod to be rush to the hospital in an Ambulance. I will have to download this one

    zeenasworld

    (August 2, 2019 - 8:51 am)

    Could this be changed into spaghetti and lasagna noodles.?

    zeenasworld

    (August 2, 2019 - 8:51 am)

    Thank you very much for all that you do for yourself and for us too. I am gone wheat free for 2 week and I plan to for life. This video helps me to do just that and the rest of my keto friends.

    annette pope

    (August 2, 2019 - 8:51 am)

    I think if you need to hold it just use crushed chia seeds. It holds well

    John Burkett

    (August 2, 2019 - 8:51 am)

    I have an odd question, but do you know what kind of bowls you are using in this video?

    Tammy Feeney

    (August 2, 2019 - 8:51 am)

    We have used palmini noodles for chicken noodle soup. I made it all in the instant pot and the noodles held their shape.

    prayznHm

    (August 2, 2019 - 8:51 am)

    I'm thinking that would be good for pasta noodles as opposed to shiitake noodles, just boil them in water, then add your sauce. As for chicken noodle soup, I just whip two eggs and add a bit of water while scrambling them… then drizzle them into your chicken soup stock, kinda like egg drop soup and you get the same noodle effect. Tastes great! But I will try making the noodles for a pasta dish! Thanx

    Jennifer Cline

    (August 2, 2019 - 8:51 am)

    Love your shows, I have a pot of chicken stock simmering. Not sure I am even going to try the noodles, just upping the veggies instead. Unless one comes out spectacular, but to be honest I'm not a big enough noodle fan to bother with this, not even zoodles in my soup.

    bigjake55555

    (August 2, 2019 - 8:51 am)

    Thanks for making the comparison and hope you’re feeling better soon

    marcia ricksgers

    (August 2, 2019 - 8:51 am)

    I wonder if these noodles are dried, if they would hold up differently? It would be like the difference between fresh pasta noodles, which cook in minutes, vs a dried pasta which takes longer. Hmmmm. Gonna give that a try!

    mystarstudios

    (August 2, 2019 - 8:51 am)

    I watched your vid today and made chicken noodle soup for me and my son for lunch. Although we are not sick it was truly a long awaited treat I have been missing since starting Keto about a year ago. As far as the egg noodles….well I think "Egg" is the key word here. Not in a bad way…just that in no way do these taste or are the consistency of regular noodles. I ended up using the Xanthum Gum version. The Wheat Gluten mixture was so runny it literally ran of the mat onto the pan…onto the counter…then off the counter onto the floor. OOOPPPPs! Guess I shouldn't have used a cookie sheet pan with no raised sides. Anyway like you demonstrated the Xanthum gum made the mixer much thicker and easier to control it's shape. The soup was wonderful and perfect for a cold day here in California. Thank you for making your cooking shows so enjoyable and entertaining.

    Gretchen Selleck

    (August 2, 2019 - 8:51 am)

    I love your process! Thanks so much for documenting this experiment so that I didn't have to do it myself (literally found your video right after reading the recipe on Lowcarb-ology & wondering if I could do it with xanthan gum). I will check out your other videos & recommend this one to my low carb group!

    Bunny06Princess

    (August 2, 2019 - 8:51 am)

    Ooo maybe good for Pierogies or ravioli?

    geetha parasuram

    (August 2, 2019 - 8:51 am)

    Bob red mill's vital wheat gluten is readily available

    Roberta L. Jones

    (August 2, 2019 - 8:51 am)

    I wonder if adding a pinch of yeast to the recipe would make the noodles more 'noodly'?

    Henry-Cameron Allen

    (August 2, 2019 - 8:51 am)

    Hm.. do you think adding a bit of vital wheat gluten to the keto bagel recipe might improve the texture? They taste really good (I added the yeast for flavor), but the texture is lacking the chewiness I love in a bagel. Keep doing what you're doing!

    John Blachaniec

    (August 2, 2019 - 8:51 am)

    How about making lasagna with those noodles??

    Miguel Nunez

    (August 2, 2019 - 8:51 am)

    Video too long. Anytime more than 10 mins I give up. Good stuff try to keep them shorter

    Terri Dishion

    (August 2, 2019 - 8:51 am)

    Does vital wheat gluten stall weight loss on keto?

    Valerie Jackson

    (August 2, 2019 - 8:51 am)

    Would you suggest making a large pot, or do you think after a day the noodles will become too loose or dissolve???

    Cliver Guy

    (August 2, 2019 - 8:51 am)

    Dear Wes, for my own personal. Opinion I don’t. Consider this clip as a battle at all, because at the end noodles looks bad…it should. Be considered as an experiment only…

    Robin Skinner

    (August 2, 2019 - 8:51 am)

    What about adding spinach and making spinach noodles?

    Sherri Cary

    (August 2, 2019 - 8:51 am)

    What about using Beef Gelatin Powder? I seem to have tummy troubles when using Xanthum Gum and don't want to go with the wheat gluten in an effort to stay as Keto as possible.

    Nurse Feelgood

    (August 2, 2019 - 8:51 am)

    Perhaps a glass dish might work?

    dispeaking1

    (August 2, 2019 - 8:51 am)

    I made this tonight, and it turned out pretty good. Didn't have wheat gluten, but I subbed 1/4 teaspoon xanthum gum and 1/4 teaspoon unflavored whey protein powder. I also added onion powder, garlic powder, and salt to taste. Noodles mixture was very liquid and ran some on the pan, but I was able to get a weird oval shape. Cooked on parchment paper, and it actually cooked about seven minutes total. Lifted off pan extremely easily. Tasted it straight out of the oven, and it tasted like a fried egg. Boiled in some chicken broth (maybe 1/2 cup in a small frying pan), and when it had boiled for about two minutes, I added cream and cream cheese (and salt, onion powder, and garlic powder). Then when everything was melted and hot, I stirred in one tablespoon of parmesan cheese. At this point, you couldn't taste the eggs at all. And it was a very nice compliment to my catfish fillet and broccoli. Just a quick note, this says its two servings…but seriously, no one eats that little on keto. The whole batch could easily be held in one cupped hand (with room to spare), and it made a very small portion on the plate. Yes, I ate the whole thing myself…and wished for a little bit more. If I make it again (I've order the wheat gluten), I'll up the spices and maybe add red pepper seasoning or chipotle seasoning to give the noodles a bit of a kick. Overall, it was delicious with my dinner tonight.

    771blahblah

    (August 2, 2019 - 8:51 am)

    Thanks for another good one! Hope to see a chicken and dumplings video too! You are a nice man….

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